Killer Recipes

(If using fresh tomatoes rather than canned, remember to blanch, peel skin and remove seeds.)

1 Lg. Can Whole Peeled Tomatoes
(or 8-10 fresh peeled and seeded chopped fine)
1 Clove Garlic crushed
1 med. White Onion
1 can of sliced Jalapeno’s or 3-4 fresh Jalapeno’s, Anaheim or Habenera’s
Pinch of Salt
2 Tbl. Lime Juice or to taste

You can use a blender if you don’t have a spin chopper like me, just bump the mix to chop, you don’t want to liquefy unless you don’t like a little chunk in your salsa.

In chopper; put in a quartered onion and 1 clove of crushed garlic. Then add chili's to taste. (I usually use half a can of jalapeno’s in a rush or seed and stem fresh chili’s.) Add salt and lime juice. Chop together. Drain tomatoes and add to mixture, chop until fully blended. In chopper salsa will be chunky, in blender of course smoother. Best after sitting in fridge overnight. Serve with your favorite tortilla chips.

Amazingly Good

3 to 4 heads fresh broccoli-Cut into small bite sized pieces
1 C.Red Seedless Grapes halved
1/2 C. Red Onion chopped
4 Tbl. white sugar
6 Tbl. white or white wine vinegar
2 C. Mayonaise
2 C. Sunflower Seeds-(dry roasted are best)
1 pkg. bacon

Directions:
1. Cook bacon, crumble set aside (it's easier to cut up the bacon into small chunks and then fry it.)
2. In large bowl, toss together broccoli, grapes and red onions. In seperate bowl whisk together the white sugar, vinegar and mayo. Pour over broccoli mixture and toss to coat. Refrigerate for at least 2 hours.
3. Before serving mix in crumbled bacon and sunflower seeds.

1/2 C. Sunflower Seeds
2 pkgs. Ramen noodles, broken up (don't use flavor packet)
3/4 C. Slivered Almonds
1/2 Cup Butter

1 Nappa Cabbage-
Tear in small pieces
4 Tbl. Green Onion, Chopped
1 Broccoli Crown, cut up

3/4 C. Salad Oil
1/2 C. Vinegar
3/4 C. Sugar
1 Tbl. Soy Sauce
1/2 Tsp. salt

1. Saute sunflower seeds, noodles, and almonds in butter until lightly browned.
2. Add to cabbage, onion and broccoli.
3. Combine salad oil, vinegar, sugar, soy sauce and salt. Shake well. Pour over salad JUST BEFORE SERVING!

3 Plum Tomatoes
1 to 3 Fresh Habanero Chilies
2 Garlic cloves, unpeeled
1/4 C. Water
Juice of one orange
Juice of one grapefruit
Salt and fresh ground pepper to taste

Heat cast iron skillet over medium heat. Add tomatoes, chilies and garlic. Pan roast until tender and brown on all sides, turning frequently about 20 minutes. Transfer tomatoes to blender. Remove seeds and stems from chilies; add chilies to blender. Peel garlic and add to blender. Add water and juices. Puree until smooth. Transfer to medium bowl. Season to taste with salt and pepper. Serve at room temperature.

My 19 yr. old daughters favorite

2 boxes Kraft Mac
Cook noodles as directed on box.
Drain. Put noodles back in pan and…
Add butter as directed on box, stir until melted.

Add 1 can Cream of Mushroom Soup + 1 can of milk.
Stir until smooth.
Add cheese from pkg. + ½ C. Mayo
Flake in 1 can of drained chicken/tuna.
Add 1 can green chili’s.
Add ¼ tsp. Blk. Pepper + 1/8 tsp. Salt.
Add mixture to baking dish.
Crush 1 skein of saltines onto top of mixture.

Bake in 350 oven for 45 min.

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This was my Uncle Frank's recipe that blew my socks off. Yum!

2 lbs. Lean pork loin, cut into bite size pieces
60 small tomatillo, about 1” in dia.
14 Serrano chilies, 2 to 3” long
2 or 3 cloves of garlic
2 tps Salt
2 tbs Olive oil
2 cups of water

Wash the Serrano chilies & remove stems. Run warm water over the tomatillos to remove dry membrane covering.

Place tomatillos & Serrano chilies into a 2 qt. saucepan. Cover with water & heat to a boil. Save the water for later use.

While the water is heating, sauté` pork in the olive oil in a deep frying pan or electric skillet. Season with ½ tsp salt (takes about 1 minutes). Remove pan from heat & complete the blending of tomatilos & chilies.

Boil tomatillos 3 to 5 minutes or until they are very soft, then spoon them out into a blender. Continue to boil chilies until they are fork tender, and then add them to the blender. Place the peeled cloves of garlic & 1 ½ tsp salt in the blender and add enough of the boiling water to the mixture to make a thin mixture when blended well.
Pour the mixture from the blender over the pork and simmer for at least 30 minutes. Add the saved water to reach desired chili consistency.

Carne de puerco con chili verde ( pork with green sauce) is traditionally served with re-fried beans, rice and tortillas. It is also very good at breakfast served with eggs.

1 lb. of hamburger. (for larger amounts increase by the lb.)
For every pound of hamburger;
1 can of french cut green beans
1 can of sliced carrotts
shredded cheese
mashed potatoes (6 or so large russetts or if in a hurry use instant mashed potatoes) you will adjust amount to personal preference
butter

Brown hamburger with a little garlic salt, season pepper and a little minced garlic. Drain the grease the add veggies (don't drain). Simmer for a few minutes. In cassarole pan layer, meat mixture, mashed potatoes, 1/2 C. shredded cheese. Repeat at least once. Top with mashed potatoes, cheese and dot with butter. You can adjust the meat: potato ratio depending on your personal likes. Bake at 350 degrees for 20-30 minutes. You can either use a covered dish or just cover with foil. Excellent with the beer bread recipe in my list.

Easy to make. Delicious with shepards pie. ***Warning*** very easy to devour entire loaf by yourself. You've been warned!!

3 C. Self Rising Flour
1/4 C. Sugar
1 can of beer (I use Coors light)

Mix all ingredients except butter and pour into a greased loaf pan. Dough will be lumpy. Melt and pour butter over top, Slide knife around edges to let butter run along the insides of the pan.
Bake for 50 minutes at 350 degrees

Take a jar of Apricot Jam, mix together with chinese chili sauce. Mix to desired heat level. You want it a bit hot. It will also be sweet. Good combo. Pour over a pkg. of cream cheese in a bowl. Serve to spread on crackers. It's amazing. the sweet and hot with the cream cheese and crackers is just yummy.

1/4 C. Packed Brown Sugar
1/2 tsp. Whole Allspice
1/4 tsp Salt
1 Pinch Ground Nutmeg
1 tsp. Whole Cloves
2 Cinnamon Sticks
1 Lg. Orange
2 Qts. Apple Cider
Coffee Filter and Un-Waxed Dental floss or heavy string.

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Place all ingredients except orange and cinnamon sticks into coffee filter. Tie into pouch with string/floss. Pour cider into crock-pot, float spice pouch in cider. Drop cinnamon sticks into cider. Slice 3-4 round orange slices to float in cider (put those in last after hot) Squeeze remaining orange juice into cider and stir. Replace lid and turn crock-pot on high. Serve when steaming hot. Stir occasionally when brewing, when taste is to liking remove spice packet only, Add orange slices serve and enjoy! This is the cider served at our Christmas party every year to rave reviews.

Excellent appetizer

Bake at 350 for 45 min.

2 lbs. ground beef
1 C. bread crumbs
1/3 C. parsley flakes
2 eggs
2 Tbl. soy sauce
1/4 tsp. blk. pepper
1/2 tsp. garlic powder
1/3 C. catsup
2 Tbl. minced onion
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Sauce:
1 - 1lb. can jellied cranberry sauce
1 - 12 oz. bottle chili sauce 2 Tbl. brown sugar
1 Tbl. lemon juice
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Blend well and form into small balls, arrange in 9x13 baking dish. Combine sauce ingredients in small sauce pan. Cook on medium until smooth and melted. Pour over meatballs and bake uncovered. Move from pan into crock-pot. Keep on low heat to keep warm. Enjoy.